This dairy free pesto uses any variety of nuts or seeds to suit what you have on hand. Because no cheese is involved this pesto freezes well and it's a great way to use end-of-summer basil.
Place the basil, garlic, lemon juice, nuts or seeds, and salt into a tall container or the bowl of a food processor** fitted with the blade attachment.
50 grams fresh basil, 2 cloves garlic, Juice of a lemon, 30 grams nuts or seeds*, 1/2 teaspoon sea salt
Blend, using an immersion blender or the food processor, until the basil has broken down and is fairly smooth.
Add the olive oil in a slow stream, keeping the mixer running, until the pesto is smooth and lighter in colour.
3 tablespoons olive oil
Spoon into a jar or airtight container and store in the refrigerator for up to a week, or freeze up to six months.
Notes
* Pine or cedar nuts, sunflower seeds, hemp hearts, walnuts, and cashews are all very good options that blend easily. Alternatively, use an equal weight of tahini or almond butter.** A smaller container will be more effective for this recipe, and you may have some difficulty with a full sized blender (increase the amount if you want to make more).